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Chicken Spaghetti III

Chicken Spaghetti III

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
bdld

bdld

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 41.7 g
  • 83%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 1286 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
  3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.
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Reviews

HCBYRD
143

HCBYRD

2/24/2008

Such a wonderful dish!... I boil about 5-6 boneless chicken breast with about 6 chicken bouillon cubes for 45 min to an hour... I also use the whole block of Velveeta (1 lb) and a can of mild Rotel diced tomatoes w/ green chile peppers... makes for a much creamier dish and you can adjust how spicy it is by what type of Rotel you choose.

KATTAY
123

KATTAY

5/23/2007

This recipe is very good. I did not have cream of mushroom soup on hand so I substituted cream of chicken instead. I also used 2 cups of shredded cheddar cheese in place of the processed cheese. I think this is a great, quick recipe to put together. Thanks!

Maye
99

Maye

5/18/2006

I wanted to bake this as a casserole, so I cooked the spaghetti to al dente, using the broth from boiling the chicken (3 leg quarters). I didn't have tomatoes with green chilies, but I had some salsa, so I added some of this along with the canned tomatoes. I also used about 1 1/2 cups of grated cheddar cheese (some mixed with the soup, some sprinkled on top of the casserole). I crushed some nacho cheese doritos and sprinkled on top of the casserole and baked at 350 for about 25 mins. Oh, and I mixed in some Mrs. Dash, dried onion, and seasoned salt, because it was kinda bland (hence, the 4 stars). We all loved it! (family of 6, ages 3 - 39 years old)

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